EXTENDED-- THIS WEEK IS LAST WEEK POST WILL CLOSE FRIDAY COOKBOOK FOR LIW SHOWER

BUMP :)
I am workin on getting a recipe on here Lizzy!

ETA - keep em coming girls! we need more recipes!

bump--lets get some good recipes girls!!!!

xo
Lizzie

My Famous Penna Ala Vodka

1 can crushed tomatoes
4-6 slices of prosciutto - shredded or cut into small pieces
1 stick of butter
italian seasoning to taste
1 bay leaf
basil
2 teaspoons of sugar
4 teaspoons of grated parmesan cheese
sprinkle of crushed red pepper
1/4c. of lemon flavored vodka
(if you only have plain vodka that's fine, sprinkle some lemon juice instead)
1/2c. of heavy cream
1 box of Penne


saute the prosciutto and butter in bottom of pot until brown

then add all ingredients(except vodka/heavy cream)

bring to boil and then cook on low-med heat for about 30 minutes or until sauce reduces to half

once sauce reduces to half, add vodka and heavy cream, bring to boil and cook on low-med heat for about 40 minutes.
(you can add a little more heavy cream if you like the sauce lighter)

serve over al dente penne pasta!

(serves 2-4 people, depending on how hungry you are!)

you can easily double this recipe or even quadruple it- i usually quadruple it, because the sauce freezes really well and you always have some saved for another day!

RIDICULOUSLY EASY CHILI DIP

1 can of Hormel chili - with or without beans
1 8oz. tub of Philly WHIPPPED cream cheese
1 jar of any type of salsa
1 pkg of cheddar jack shredded cheese

In a 9x9 baking dish, layer the chili on the bottom. Put the whipped cream cheese in the microwave just long enough to make it soft and spread that over the chili. Put the salsa on next, as much or as little as you like. Sprinkle cheese on top and put in oven at 350 until cheese melts.

Dip Tostitos, Fritos, whatever you like.

YUMMMMMMM

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Posted by allornil

hey! can i get a copy of the cookbook even if i dont go? :) i'll pay for it knowing it's from my girls!

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We will post info about getting a cookbook if you don't go...we are just working out the details

Baked Eggplant Fries

Ingredients:
1 large eggplant, cut into strips(like french fries)
salt
garlic powder
oregeano
parsley
flour
olive oil


Preparation Method: Pre heat oven at 350 degrees

1. Cut large eggplant into strips (like french fries)

2. Mix flour and garlic powder in a bowl

3. Dip/roll strips in mixture

4. Get an oven-friendly tray/cookie sheet and spread olive oil, macadamia nut oil or use 'PAM' and spray or spread oil on the bottom

5. Place cut up eggplant on to pan and spray/drizzle olive oil on

6. Season with oregano and parsely

7. Let bake for 15-20 or so minutes (check every so often. they should be crispy)

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Posted by leighlo1226

Baked Eggplant Fries

Ingredients:
1 large eggplant, cut into strips(like french fries)
salt
garlic powder
oregeano
parsley
flour
olive oil


Preparation Method: Pre heat oven at 350 degrees

1. Cut large eggplant into strips (like french fries)

2. Mix flour and garlic powder in a bowl

3. Dip/roll strips in mixture

4. Get an oven-friendly tray/cookie sheet and spread olive oil, macadamia nut oil or use 'PAM' and spray or spread oil on the bottom

5. Place cut up eggplant on to pan and spray/drizzle olive oil on

6. Season with oregano and parsely

7. Let bake for 15-20 or so minutes (check every so often. they should be crispy)

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ohh emm geeee

love this!!!! i love eggplant

Sorry girls!

I'd love to help but I don't cook.. fh does.

lol maybe I can get him to come on here for 5 minutes and type one up (fat chance! lol but I will try)

chicken and cheese o'my

Ingredients:
1 cup fat free chicken broth
12 oz skinned boned less chicken breasts cut into bite size pieces
1 cup water
1 1/ 4 cup Orzo (uncooked rice shaped like pasta---it’s in the pasta section at the grocery store)
1 cup frozen peas (thawed)
1 / 2 cup asiago cheese (grated—they sell this already grated in the cheese section at the store)
1/ 4 teaspoon salt
1 /4 teaspoon dried rosemary
1/8 teaspoon pepper

Directions:
1)Combine water and broth, bring to a boil. Once boiling add chicken and pasta. Bring this to a boil.

2) Once boiling, reduce heat, simmer 12 minutes stirring occasionally.

3) Once chicken is cooked through, remove from the heat, stir in peas 1 /4 cup asiago cheese, salt herbs and pepper.

4) Top each serving with 1 tablespoon of asiago cheese.

Serving Size: 1 1 /4 cup

Weight watchers points is 7

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Posted by PazzaRagazza

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Posted by leighlo1226

Baked Eggplant Fries

Ingredients:
1 large eggplant, cut into strips(like french fries)
salt
garlic powder
oregeano
parsley
flour
olive oil


Preparation Method: Pre heat oven at 350 degrees

1. Cut large eggplant into strips (like french fries)

2. Mix flour and garlic powder in a bowl

3. Dip/roll strips in mixture

4. Get an oven-friendly tray/cookie sheet and spread olive oil, macadamia nut oil or use 'PAM' and spray or spread oil on the bottom

5. Place cut up eggplant on to pan and spray/drizzle olive oil on

6. Season with oregano and parsely

7. Let bake for 15-20 or so minutes (check every so often. they should be crispy)

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ohh emm geeee

love this!!!! i love eggplant

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Oh Em Geeeeee is right!!!!

this sounds delishhhhhhhhhh jackie!

ETA: I just read that you only want one recipe per person. SORRY! I posted rainbow cookies above, so pick whichever one you want!



Twice Baked Sweet Potatoes


Ingredients

* 6 sweet potatoes
* 2 tablespoons salad oil
* 1 (8 ounce) package cream cheese, softened
* 1/3 cup brown sugar
* 2 tablespoons margarine
* 1 tablespoon vanilla extract
* 3/4 teaspoon salt
* 1/2 teaspoon pepper
* 1/3 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Rub sweet potato skins with salad oil. Wrap potatoes in aluminum foil and bake in preheated oven for 1 hour, or until soft.
3. Meanwhile, in a large bowl combine cream cheese, brown sugar, margarine, vanilla, salt and pepper.
4. Cut potatoes in half and scoop flesh into the bowl with the other ingredients. Mix well and fold in walnuts. Spoon mixture into potato skins.
5. Bake for 5 minutes, or until heated through.


12 servings

Rompin' Rainbow Cookies

Ingredients

* 7 oz. almond paste
* 1 cup sugar
* 3 sticks unsalted butter, softened
* 6 large eggs, separated *disguard 2 yolks*
* 1 teaspoon almond extract
* 2 cups sifted all-purpose flour (sift before measuring)
* 1/4 teaspoon salt
* 5 drops green food coloring, or to desired color
* 5 drops red food coloring, or to desired color
* 12-oz jar raspberry jam (preferably seedless)
* one pack of milk chocolate morsels
Directions

1. Preheat oven to 350 F and grease three (13' x 9') metal baking pans. Line bottom of each with wax paper -- letting it extend at two opposite ends -- and grease paper.
2. Break Almond paste into small pieces and grind with sugar in food processor until no lumps remain. Transfer to a large bowl and add butter. Beat with an electric mixer until light and fluffy, then add yolks and almond extract and beat well. Beat in flour and salt on low speed. Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks and stir one third into batter to lighten slightly (batter will still be stiff). Fold in remaining whites thoroughly. *Cook's note: Do not make this dough ahead of time.
3. Divide dough into thirds (about 1 1/2 cups each). Stir green food coloring into one third and red food coloring into another, leaving one third plain. Spread each dough separately into a pan. (Layers will be thin.)
4. Bake layers in batches in middle of oven until just set and beginning to turn golden along edges, 7 to 10 minutes total. Run knife along edges to loosen from pan, then while still hot, invert a large rack over pan and invert layer onto rack, pulling gently on wax paper overhangs to release if necessary. Peel off wax paper and cool completely.
5. Line a large shallow baking pan with wax paper and slide green layer into it. Spread half of jam evenly over green layer and carefully top with plain layer. Spread remaining jam evenly over uncolored layer and carefully top with pink layer (trim edges if necessary). Cover with plastic wrap and weigh down with a large cutting board or baking pan. Chill at least three hours.
6. Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water add 2 tbs of butter and 1/4 cup of heavy cream. Remove weight and plastic wrap and spread chocolate evenly over top, but not sides, of pink layer. Let stand at room temperature until set, about 1 hour, and cut into small diamonds (12 rows crosswise and 12 diagonal rows).